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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Quick and easy! Ingredients:
1 lb ziti pasta or 1 lb rigatoni pasta |
1 teaspoon vegetable oil |
1 large onion, chopped |
3 garlic cloves, minced |
2 sweet red peppers or 2 zucchini, diced |
1 (28 ounce) can crushed tomatoes in puree |
2 teaspoons dried italian seasoning |
1/4 teaspoon red pepper flakes |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
2 egg whites |
1 (15 ounce) container part-skim ricotta cheese |
2/3 cup shredded part-skim mozzarella cheese |
1/3 cup grated parmesan cheese |
Directions:
1. Preheat the oven to 325°F.
2. Prepare the pasta according to the package directions. Drain and transfer to a 3-quart casserole dish.
3. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and garlic and cook for 5 minutes, or until softened. Add the zucchini or sweet red pepper, tomatoes, Italian seasoning, red-pepper flakes, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes or until the vegetables are soft.
4. Combine the egg whites and the ricotta in a medium bowl, stir to mix well, and spoon over the pasta. Top with the vegetable mixture and sprinkle with the mozzarella and Parmesan.
5. Bake for 45 minutes, until the top is golden brown.
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